famous greek salads {tampa food photographer}

There's a lovely little Greek place not far from our house, and we visited today to feature them for the column we write for a local family magazine. I thoroughly enjoyed the hummus and tzatziki sauces, and the Greek Salad was to-die-for. I tried Souvlaki for the first time, and it's going on the menu for next week... it's that good. I'm thinking I'll try this recipe, because it looks lonely and needs to be featured! I also splurged and tried both the baklava and the baklava cheesecake (I know, right?!), and I think I'll ask my baking son to try his hand at the iconic Greek dessert; he picked out this one. 

Here are the samplings we had today at Clearwater's Famous Greek Salads. We'll post updates when we make our own!! 

pita points with tzatziki and hummus (and in the background, the best spanakopita i've had...):

it's funny when you're raising kids with somewhat-sophisticated-palates.  Little took a "look" at the menu and declared solemnly, "i think i'll start with the soup."  and, well, he did.

 avgolemono - Greek lemon soup:

sister samples the soup for Little (and declares she could eat it every day)...

blow...

really, what's better than a chopped Greek salad with gyro meat?

what's on your menu next?  trying any ethnic foods or recipes that are new to you?

seattle highlights.

on an uncharacteristically sunny weekend in seattle, a group of excited allrecipes.com junkies converged on the unsuspecting emerald city. here's a sneak peek of my adventures with the allrecipes allstars, celebrating the 15 year anniversary of the world's largest food site.

thank you, allrecipes.com!

 

Bourbon Spiced Ribs

Bourbon Spiced Ribs
(the star of our 1920s Speakeasy Dinner... more on that to come!)

4 pounds pork ribs
1 large onion, chopped (or 1 package frozen chopped onion)
1/4 cup butter, melted
2/3 cup red wine vinegar
1 1/2 cups beef broth
1/2 cup brown sugar (or coconut sugar)
1/2 cup chili sauce
1/3 cup ketchup or canned tomato sauce
1/4 cup Worcestershire sauce
6 pressed garlic cloves
1 packet McCormick Bourbon Spiced Pork Recipe and Seasoning Mix 

Place pork ribs into large roasting pan. Top with chopped onion. Mix remaining ingredients and pour over pork ribs. Roast, covered in foil, at 225 degrees for 4-5 hours, removing foil covering during last hour. 

In creating this pan full of yum-ness, I was inspired by this recipe at Allrecipes-dot-com.  To be honest, I REALLY wanted to do short ribs (that's my hubby's all-time favorite), but they were insanely expensive and we just couldn't do it this month.  :)  I decided to give the pork ribs a go, and it worked out a-ok.  I mean, it was ridiculously good.  Mouth-watering, worth-the-mess good.

Make this.  Invite your friends or indulge your family... or both.  Enjoy.  Leave me a comment.  :)

Salted Caramel Pretzel Shake

so very NOT paleo... and so very, VERY worth the splurge...

Ingredients:
1 ounce vanilla vodka
1 cup milk (non-dairy ok)
two pinches sea salt (the coarse kind)
2 tsp dark caramel (plus add'l for garnish)
2 cups vanilla ice cream (more if needed for taste)
1/2 cup pretzels (we like the traditional thin shape)

Directions:

Pour milk, vodka, sea salt, and 2 tsp caramel in blender and pulse, adding vanilla ice cream. Blend just until "shake" consistency, adding additional ice cream if needed. Drop pretzels in as blender is running, again just until blended. Drizzle caramel around the inside of a glass, and pour shake into glass. Garnish with an additional pretzel if desired.

(just submitted to my favorite allrecipes.com - awaiting approval!)